Then add olive oil and/or butter and pulse/use a pastry cutter or fork until crumbly.
Add cold water 1 Tbsp at a time, pulsing/stirring until it forms a loose dough. You don’t want too much water, so go easy on it and add a little at a time. It shouldn’t need more than 4 Tbsp (as original recipe is written // adjust if altering batch size).
Transfer to a clean, lightly floured surface and dust the top with flour. Lay plastic wrap or wax paper and roll 1/8th inch thick with a rolling pin. Use a knife, pizza cutter or small cut cookie cutter shape to cut the dough into squares. Makes about 40 squares (as original recipe is written // adjust if altering batch size). Optional: dot the centers with a fork prong or chopstick.
Remove from oven and let cool completely. In the meantime, whisk together your peanut butter and sweetener and set aside.
*Inspired by gas station peanut butter cheese crackers. Adapted from my Vegan Cheez Its.
*Nutrition information is a rough estimate.